I have a confession: I used to think Chicken Parmesan was one of those “only-order-it-at-a-restaurant” meals. The breading, the frying, the mess—no thanks.
But then I had kids, and I needed a way to get that crispy, cheesy, saucy goodness on the table FAST without deep-frying or leaving my kitchen looking like a tornado hit it.
Enter my 30-Minute Chicken Parmesan Bake—a one-dish wonder that’s nutritious, packed with flavor, and perfect for busy nights.
This version skips the frying and instead bakes everything together in one dish. The result? Juicy, golden chicken with a crispy topping, gooey mozzarella, and a rich tomato sauce—all with way less effort but all the flavor of the classic.
I use fresh, locally sourced chicken, ripe tomatoes, and fragrant basil to make this dish shine. If you love easy, comforting meals that don’t feel like a compromise, this one’s for you.
Pro Tips for Maximum Flavor & Nutrition
- Want more crunch? Broil for the last 2 minutes to get the topping extra crispy.
- Use fresh mozzarella if you can! It melts beautifully and gives you that classic stringy cheese pull.
- Low-carb option? Skip the breadcrumbs and use crushed pork rinds instead.
- Dairy-free? Use nutritional yeast in place of Parmesan and swap the mozzarella for your favorite dairy-free cheese.
- Extra veggies? Toss some sliced zucchini or baby spinach into the baking dish for a nutritious boost.
Serving Suggestions & Presentation
- Plating: Serve over whole wheat spaghetti or alongside a simple arugula salad with balsamic dressing.
- Garnish: A sprinkle of extra Parmesan and a drizzle of good olive oil never hurt anybody.
- For meal prep: This keeps well in the fridge for up to 3 days. Just reheat in the oven at 375°F until warm.
30-Minute Chicken Parmesan Bake
Crispy, cheesy, and loaded with flavor, this no-fry Chicken Parmesan Bake is the ultimate easy dinner. Juicy chicken, marinara, and a golden, crunchy topping come together in just 30 minutes!
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts (cut in half lengthwise to make 4 thin cutlets)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 cup marinara sauce (look for one with no added sugar)
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
For the Crispy Topping:
- ½ cup panko breadcrumbs (or crushed whole wheat crackers)
- ½ tsp garlic powder
- 1 tbsp olive oil
- 2 tbsp grated Parmesan cheese
For Serving:
- ¼ cup fresh basil, chopped
- Whole wheat pasta, zoodles, or crusty bread (optional but recommended!)
Instructions
Step 1: Prep the Chicken
- Preheat your oven to 400°F.
- Place the chicken cutlets in a baking dish. Sprinkle them evenly with salt, black pepper, garlic powder, and Italian seasoning.
- Pour the marinara sauce over the chicken, making sure each piece is covered.
Step 2: Get That Crispy Topping Ready
- In a small bowl, mix the panko breadcrumbs, garlic powder, olive oil, and Parmesan cheese. Stir until combined.
- Sprinkle the breadcrumb mixture over the chicken.
Step 3: Bake It!
- Bake uncovered for 20 minutes.
- Remove from the oven and sprinkle the shredded mozzarella on top.
- Return to the oven for another 5–7 minutes, or until the cheese is melted and bubbly with golden edges.
Step 4: Finish with Freshness
- Let the dish rest for 5 minutes before serving.
- Top with fresh basil and serve hot with pasta, zoodles, or a side of garlic bread.
Notes
- Use high-quality marinara sauce for the best flavor.
- You can prep everything ahead and bake when ready.
- Freezes well before baking! Just add 10 extra minutes to the cook time if baking from frozen.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 105mg
